Ingredients
Method
- Preheat your oven to 90°C (195°F) or arrange a spot in direct sunlight if you choose natural drying.
- Cut the tomatoes in half lengthwise and scoop out most of the seeds using a spoon.
- Place the tomato halves cut-side up on a baking sheet lined with parchment paper or on a mesh rack for air flow.
- Drizzle with olive oil, then sprinkle the tomatoes with sea salt, dried oregano, and, if using, basil, garlic, and black pepper.
- Dry the tomatoes in the oven for 5–7 hours, or until they are wrinkled, reduced in size, and leathery but still slightly tender. If sun-drying, cover tomatoes with a mesh or netting and leave them under the sun for 2–3 days, turning occasionally.
- Allow them to cool completely, then store sun-dried tomatoes in sterilized jars. Cover with extra olive oil to keep them tender, if desired.
Notes
Sun-dried tomatoes are beloved in many cuisines, especially Italian, thanks to their deep umami flavor and adaptability. They are a fantastic way to preserve the best of summer, turning even the most abundant harvest into something luxurious that livens up salads, pastas, risottos, or sandwiches. Their chewy, sweet-tart bite can become the star ingredient or a subtle flavor booster in countless dishes.
Practical Tips for Perfect Sun-Dried Tomatoes
- Choosing tomatoes: Plum or Roma tomatoes are ideal due to their low moisture content and sweet flesh. If you only have salad tomatoes, slice them slightly thicker to avoid over-drying.
- Uniform slices: Try to slice all tomatoes evenly, so they dry at the same rate. This prevents some from burning while others remain raw.
- Oven vs. sun: If you don't have sun or enough time, the oven is reliable and minimizes the risk of mold. For real sun-dried flavor, a warm, dry day is best—cover tomatoes with netting to keep bugs away!
- Check moisture: The ideal sun-dried tomato should bend without snapping. If they're too dry, they can be rehydrated in warm water or olive oil before serving.
- Spices and flavors: Experiment with different Italian herbs like thyme or rosemary, or even a sprinkle of chili flakes for heat.
Preparation Strategies
Patience is key. Low and slow drying brings out the most flavor. Rotate trays from time to time for even dehydration. If you're oven-drying, prop the oven door open with a wooden spoon for better ventilation and crispness.Serving and Storage Ideas
- Mince sun-dried tomatoes and fold them into cream cheese or butter for an instant spread.
- Toss them into warm pasta, finishing with fresh basil and a squeeze of lemon for brightness.
- Add to focaccia, savory muffins, or homemade tapenade for bold Mediterranean flair.
- To store: Submerge in olive oil in a sterilized jar. Add a garlic clove and a sprig of rosemary for extra aromatics. Keep refrigerated and use with clean utensils to extend shelf life.